Baked Tuscan chicken is a weeknight-friendly bake that dresses simple chicken breasts in a rich, garlicky cream sauce studded with wilted spinach and tangy sun-dried tomatoes. It comes together quickly, makes a comforting family meal, and feels fancy enough for company. If you enjoy bold contrasts of creamy and tangy, you might also like a sweeter, crunchier take on oven chicken like our baked crunchy hot honey chicken for a completely different flavor profile.
Why you’ll love this dish
This is comfort food that doesn’t demand hours — it’s creamy without being fussy, brightened by sun-dried tomatoes and garlicky spinach so the sauce never tastes one-note. It’s also versatile: scale up for company, portion out for meal prep, or adapt to lower-carb plates.
“A weeknight winner: quick prep, rich sauce, and leftovers that taste even better the next day.” — a home-cook favorite
Perfect occasions:
- Weeknight dinners when you want something satisfying in under an hour.
- Casual dinner parties — the sauce looks restaurant-quality on the plate.
- Meal-prep for lunches; the sauce keeps the chicken moist.
The cooking process explained
Before you start: you’ll briefly sauté aromatics and greens, build a quick cream-and-Parmesan sauce on the stovetop, then bake the chicken with the sauce until cooked through. Expect about 10 minutes active prep and 25–30 minutes in the oven. The stovetop step infuses flavor and reduces excess liquid so your final sauce is silky rather than watery.
Key technique to remember: don’t overcook the chicken — remove it at 165°F (74°C) internal temperature and let it rest a few minutes so juices redistribute.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 1 cup fresh spinach (packed)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed are easiest; drain if necessary)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Substitution notes:
- Swap half-and-half for heavy cream for a lighter sauce (sauce will be thinner).
- Use shredded Pecorino Romano for a sharper bite instead of Parmesan.
- Baby spinach can be replaced with arugula for peppery notes (add at the end of the stovetop step so it wilts lightly).
Step-by-step instructions
- Preheat oven to 375°F (190°C). Lightly oil a medium baking dish.
- Season the chicken breasts generously with salt and pepper on both sides and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant but not browned.
- Add the spinach and sun-dried tomatoes to the skillet. Stir and cook until the spinach is wilted and any excess moisture has mostly evaporated (about 2–3 minutes).
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is smooth. Taste and adjust salt and pepper. If the sauce is too thick, loosen with a splash of milk or chicken broth.
- Arrange the seasoned chicken breasts in the prepared baking dish. Spoon the creamy spinach and sun-dried tomato mixture over and around the chicken so each piece gets a generous coating.
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Thinner breasts may finish sooner; start checking at 20 minutes.
- Let the chicken rest 5 minutes before serving so the juices settle. Spoon extra sauce over the chicken and serve warm.
Chef’s timing tip: if your chicken breasts vary in thickness, pound them to an even 3/4-inch for uniform baking and a shorter, more reliable cook time.
Best ways to enjoy it
This sauce is a show-stopper with simple sides. Try:
- Over cooked pasta (linguine or fettuccine) to make it a creamy pasta dinner.
- Spooned atop cauliflower mash or mashed potatoes for a cozy plate.
- Paired with roasted vegetables (asparagus, broccoli or cherry tomatoes) for color and texture.
If you want another easy oven-chicken idea for a different weeknight, try our easy baked chicken thighs for a juicier dark-meat option.
Plating idea: place a scoop of pasta or mash in the center, lay a chicken breast on top, then drizzle extra sauce and finish with a sprinkle of chopped fresh parsley or extra Parmesan.
Storage and reheating tips
- Refrigeration: Cool to room temperature within 2 hours, then store in an airtight container. Keeps 3–4 days.
- Freezing: Place chicken and sauce in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a 325°F (160°C) oven until warmed through (15–20 minutes) or on the stovetop over low heat, stirring occasionally. If sauce has thickened, add a splash of cream, milk, or chicken broth. Always reheat to an internal temperature of 165°F (74°C) for safety.
Avoid microwaving at high power, which can make the sauce separate and the chicken rubbery; if you must microwave, use short intervals and stir the sauce between bursts.
Pro chef tips
- Brown before baking (optional): For deeper flavor, sear chicken breasts 1–2 minutes per side in the skillet before transferring to the baking dish. Reduce oven time slightly.
- Control sauce thickness: Simmer the cream briefly to reduce and thicken; if it gets too thick after baking, whisk in warm chicken stock.
- Grating Parmesan fresh yields a silkier melt than pre-grated blends, which can be drier because of anti-caking additives.
- Use a meat thermometer — it’s the most reliable way to avoid dry chicken. Aim for 165°F (74°C), then rest the meat.
Creative twists
- Low-carb: Serve over spiralized zucchini noodles or cauliflower rice.
- Lighter version: Use half-and-half or whole milk with a tablespoon of cornstarch to thicken.
- Add protein variety: Swap chicken breasts for boneless skinless thighs; they stay juicier and need similar bake times.
- Mediterranean spin: Add a splash of white wine to the sauce and finish with chopped kalamata olives.
- Vegan adaptation: Use firm tofu or seitan, swap heavy cream for cashew cream, and use nutritional yeast instead of Parmesan.
Your questions answered
Q: Can I prepare this ahead of time?
A: Yes — make the sauce up to 24 hours ahead and refrigerate. Keep raw chicken separate and assemble right before baking. Alternatively, fully bake, cool, and refrigerate; reheat in a 325°F oven until 165°F internal.
Q: What if I don’t have sun-dried tomatoes?
A: Use halved roasted cherry tomatoes or a tablespoon of tomato paste (mixed into the sauce) for a touch of tang. Fresh tomatoes won’t give the same concentrated flavor but work in a pinch.
Q: Can I use bone-in chicken or thighs?
A: Boneless thighs are easiest and stay juicier; bone-in pieces will need longer baking (increase time and check with a thermometer). If using bone-in breasts, lengthen bake time and allow for a slightly lower oven temperature if they brown too fast.
Q: Is this dish freezer-friendly?
A: Yes. Store in airtight containers for up to 2–3 months. Thaw overnight and reheat slowly to keep the texture pleasant.
Q: How can I make the sauce thicker or thinner?
A: To thicken: simmer gently to reduce, or stir in a teaspoon of cornstarch slurry. To thin: whisk in warm milk, cream, or stock a little at a time until you reach the desired consistency.
If you want additional oven-baked chicken recipes with different textures and flavors, try the linked variations above — they’re great companions when planning weekly menus.
Baked Tuscan Chicken
Ingredients
Main ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup fresh spinach (packed)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed) drain if necessary
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly oil a medium baking dish.
- Season the chicken breasts generously with salt and pepper on both sides and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant but not browned.
Cooking
- Add the spinach and sun-dried tomatoes to the skillet. Stir and cook until the spinach is wilted and any excess moisture has mostly evaporated (about 2–3 minutes).
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is smooth. Taste and adjust salt and pepper. If the sauce is too thick, loosen with a splash of milk or chicken broth.
- Arrange the seasoned chicken breasts in the prepared baking dish. Spoon the creamy spinach and sun-dried tomato mixture over and around the chicken.
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Start checking at 20 minutes.
- Let the chicken rest for 5 minutes before serving so the juices settle.
- Spoon extra sauce over the chicken and serve warm.